Solid, tasty green heads. For spring or autumn cropping of, hearted or ‘greens’. An old favourite producing solid, pointed, tasty green heads.
Useful Information: Vitamin C Sow and Grow: Outdoors: sow thinly, March-May, in a seed bed, 1.5 cm (1/2-inch) deep, directly into finely-prepared, well-cultivated, fertile soil, which has already been watered. Seedlings usually appear in 14-21 days. Water well until plants are established.
Transplant 45 cm (18-inch) apart, when plants are about 10 cm (4-inch) tall. Allow 45 cm (18-inch) between rows. Plant firmly and water well. Or sow indoors, March-May, 0.5 cm (1/4-inch) deep, in a tray of compost. Water well and place in a cold frame or unheated greenhouse. Keep moist. Transplant 5 cm (2-inch) apart to other trays, when large enough to handle. Gradually accustom young plants to outside conditions (avoid frosts) before planting out, May-July, into well-cultivated, fertile soil.
Harvest: July-August sowings as ‘greens’ in February or March, or hearted from April -May. Harvest March-May sowings as ‘greens’ from September to November. Hints and Tips: Apply a high nitrogen fertiliser in early spring to give overwintered plants a welcome boost. Eat the outer, dark green leaves, as these have the most nutrients.